Thursday, September 29, 2011

To every thing there is a season (turn turn turn)

We're coming up on the last week with birds out on pasture (besides the egg layers). Our last chickens will be gone tomorrow and our turkeys will be gone next week. We are so thankful for these animals for providing food for us. This post is dedicated to animals...especially since 2 little lambies were born this week on the farm. Though they are not our sheep, we are great friends with them and we probably see them more than anyone. They are finally used to us and they come up to say hi.

This last month has been super fun as far as farming goes. It has been a lot of work as usual, but it's also included a fun farm day and two more days at the downtown farmer's market, where we get to meet a lot of you. That is one of the highlights of farming! Thank you for being a part of this adventure.

We're excited to have a little bit more time on our hands to do stuff like this!

Wednesday, September 7, 2011

McDowell Family FARM day

Saturday, Sept. 17, 2011 8am-11 am

Come see the Utah farm being modeled after Polyface Farm in VA, which is featured in the movie Food Inc. & the book “The Omnivore’s Dilemma” by Michael Pollan.

Nestled on the banks of the upper Weber river in beautiful Wanship, UT.

Don’t forget your water, hat, snacks, camera, a light jacket, hand sanitizer and farm shoes (aka crap kickers). Come prepared to walk around. There are also sheep, cows and horses on the farm (not ours).

Appreciate & respect your food. See how your birds are raised. Know where & how they lived before coming to your home!

Directions: From SLC, go east on I-80 approx. 30 miles. (10 miles past Park City exit) Take the Wanship/Kamas exit (#155). Turn right at the exit and immediately turn left into the grassy field to park. Look for the egg-mobile, several moveable white chicken shelters, and a bunch of birds! It’s almost directly across the street from the Rafter-B gas station.

Friday, September 2, 2011

Cooking your Turkey

I promised directions, so here they are. I will be cooking our turkey on Sunday and will let you know how it goes!! Good luck with yours! Check out the entry before this one to see all the yummy veggies we will be roasting with our bird. And...if you read this soon, come see us at the Farmer's Market tomorrow 9/3/11.

If turkey is frozen, place the wrapped turkey in the refrigerator for 3-4 days to thaw (allow 5 hours per pound of turkey to completely thaw) OR placed wrapped turkey in a sink and cover it with cold water – allow 30 minutes per pound of turkey to thaw. Change water frequently.

Once thawed, brush turkey with olive oil and sprinkle with fresh or dried herbs. Place turkey, breast side down, on a flat rack in a shallow roasting pan, about 2 inches deep. Some like to add 1 cup stock to the bottom of the pan before cooking, which creates some steam and helps keep the turkey moist but doesn’t prevent browning the skin. Turn the turkey over to breast side up during the last hour or so – this results in moist, white meat. The turkey is done when a meat thermometer (inserted deep into the thickest part of the thigh next to the body, not touching the bone) registers 165 degrees F. and drumstick is soft and moves easily at the joint.
If you want to stuff the turkey, spoon prepared dressing loosely into body and neck cavity just prior to roasting. Remove stuffing immediately after roasting.

Approximate Roasting Time (at 325 degrees F. oven) - PLEASE NOTE: BOTH VARIETIES OF OUR TURKEYS TAKE SIGNIFICANTLY SHORTER TIME TO COOK, SO GO BY TEMPERATURE TO GUARANTEE IT'S NOT OVERCOOKED (ours was done about 1-1.5 hours before we thought it would be).

Weight Roasting Time Roasting time(stuffed)
6-8 lbs. 2 ¼ to 3 ¼ hours 3-3 ½ hours
8-12 lbs. 3-4 hours 3 ½ to 4 ½ hours
12-16 lbs. 3 ½ to 4 ½ hours 4-5 hours
16-20 lbs. 4-5 hours 4 ½ to 5 ½ hours
20-24 lbs. 4 ½ to 5 ½ hours 5 to 6 ½ hours
24+ lbs. 5-6 hours 5 ½ to 6 ½ hours

Begin checking for done-ness about one hour before end of recommended roasting time. Time is affected by type of oven, oven temperature, & degree of thawing.
When skin is golden brown, shield breast loosely w/ foil to prevent over-browning.

Thursday, September 1, 2011

The 'veggies' of our labor

Thanks for a successful chicken pickup. Our first turkey pickup is today. We processed about 30 turkeys. We can't wait to fix ourselves a nice turkey dinner with our fresh garden veggies...

You too can have a completely local turkey dinner. Order your turkey now!! Tell your neighbors and your friends. We're having a farm day on Sept. 17 (changed from Sept. 10 because that day was becoming way too busy). Come see the animals in action!!